Microwave the rice according to packet instructions.

Meanwhile, drain the red peppers, thinly slice. Cut the kernels off the corn, pick the leaves off the herbs and finely slice the stems. Peel and finely dice the onion. Halve the tomatoes.

Add the onion into a large bowl with the zest of half a lemon and the juice of both. Season with salt and pepper, stir in 30ml of olive oil. Set aside.

Place a frying pan over high heat, no oil. Once hot, add half the corn kernels and cook until starting to char, 3-4 mins. Meanwhile, slice each halloumi block into 6 slices.

Reuse the pan, add a drizzle of olive oil and place on medium-high heat. Once hot, add the halloumi and cook until golden on both sides.

Add all the corn, roasted peppers, tomatoes, rice, chopped stems and herbs into the onion dressing, toss together. Season with salt and pepper.

Share the salad between your plates and top with the halloumi, a drizzle of oil and any remaining herbs.